Beansprout and Noodle Salad

    46 min

    This salad has a great mixture of textures. Crunchy beansprouts are topped with vermicelli, then drizzled with a delicious sauce. It's the perfect summer dish that can be enjoyed all year long.

    1 person made this

    Serves: 4 

    • 100g beansprouts
    • 1 teaspoon finely chopped garlic
    • 1/2 teaspoon soy sauce
    • 1 teaspoon black vinegar
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons vegetable oil
    • 2 teaspoons oyster sauce
    • 150g dried bean thread vermicelli, soaked in warm water for 30 minutes

    Prep:15min  ›  Cook:1min  ›  Extra time:30min soaking  ›  Ready in:46min 

    1. Blanch the beansprouts for 1 minute in boiling water. Rinse under cold water and drain. Transfer to a serving plate.
    2. Make the sauce by mixing together the garlic, soy sauce, vinegar, salt, vegetable oil and oyster sauce.
    3. Arrange the vermicelli over the beansprouts and pour over the sauce and serve.


    If your local supermarket doesn't stock bean thread vermicelli or Chinese black vinegar, you can find them at Chinese/Oriental speciality shops or online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)